Marshmallow Rolled Fondant

Place 3/4 of the confectioners´ sugar on top of the melted marshmallow mix. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would bread dough.
NOTE: Please be careful, this first stage can get hot. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter when the fondant sticks. If the mix is tearing
easily, it is too dry; add water (about 1/2 tablespoon at a time then knead it in). Continue kneading until mixture forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

Ingredients and tools:

Idea Notebook

Notes:

Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working.

It´s best to allow Marshmallow Fondant to sit, double wrapped, overnight. Prepare the fondant for storing by coating with solid vegetable shortening, wrap in a plastic wrap and then place in resealable bag. Squeeze out as much air as possible.